Fuck all yall. It has barely been above 0 in a week and my smoker will be in hibernation until probably may
It is snowing and 4 degrees with a wind chill of -15 and it is supposed to get worse this week. At the present time this thread is about the same for me as when I look at the Tinder thread to see what I'm missing.
Cooked a brisket this weekend for my moms birthday, a little smaller than I’d like at 11 pounds but it turned out good. [/url]
I need to trim my brisket a little better next time but that’s only my second brisket, so hopefully I’ll improve next time but it tasted great.
i'm not stepping foot outside tomorrow, but i strongly support you doing this. i did pick up some wings for sunday though that i'm hoping to cook for the game
Currently -23 with a -53 wind chill here. I managed to go to work, lunch, happy hour, dinner and come home without putting a coat on all day (or stepping foot outside). Heated garage to underground parking garage and skyways. Fabulous. Tomorrow is a Gopher bball game though so I'm going to have to break the trend.
fucked around with some new stuff on a picnic shoulder not my favorite thing to smoke injected and used a new rub and it came out pretty decent gonna use that for loaded fries and then smoke wings and sausages tomorrow
Shit, that’s a steal. Publix regular pricing on brisket is 7.99 a pound, and about 10% of the time so they have a whole brisket instead of just a flat. Luckily my local butcher is super reasonable and has them for 4-4.40 most of the time.
Prime at HEB is usually $2.99 or so Though I buy the Wagyu cross brisket from Midland Meat Company on the rare occasion I do brisket
Question for you experienced overnight smokers. I smoked a pork butt that finished quicker than I was expecting due to higher temperatures. It’s done now, and I want it to be ready at 6. What’s the preferred method to store and reheat meat that’s been cooked ahead of time?
I have a post in the OP that has never failed me. you could easily sub stuff in your house for the foil pans, etc as it's directed for a tailgate.
9 hours is a long time but wrapping it in foil and throwing it in a cooler with towels filling up the excess space is my go to and it'll stay piping hot for 5-6hrs easy. Could just throw it in there with your temp probe and keep an eye on it. If it starts dropping, just throw it in a warm ove to heat back up then back i The cooler. I'd keep it whole. Pulling might dry it out but there is so much fat in a butt
How long roughly does psb take Contemplating doing one for tonight Also won't have a thermometer so would have to just judge based on tenderness
Did that with beef before. Throw some stock or some other liquid in there occasionally and mix it around and it won’t dry out. Even a little rub in some apple juice since it’s pork.
That is my biggest phobia about cooking. Knives freak me out so I am generally way overly cautious when cutting up food.
I grabbed a scorching hot cast iron pan about a year ago. Gave me a huge blister on the palm of my hand. Went to the gym anyways, hand wrapped up like a mummy. Popped on final set of bench press. That was a fun day
Spoiler Spoiler: Slice I'm no doctor ( lechnerd ) but skin is already dying. Nearly a clean slice. Doubt stitches would do much. Had something similar on another finger tip
The whole purpose of suturing is to reapproximate, or being together, two edges of adjacent skin. In a laceration such as this where you lopped off a chunk of skin there is nothing to bring back together. Also never suture > 24 hours after the initial cut (not sure how long it’s been for you). In this situation I would wash the wound site thoroughly and apply triple antibiotic ointment. Keep the area clean (clean!) and dry until a solid scab forms. Follow up with your PCP as soon as you can. Good luck!